Asparagus, Peas & Ash Goat's Cheese Risoni
Prep time: 10 mins
Cooking time: 25-30 mins
Serves: 4
Ingredients:
- 1 Spanish Onion
- 2 Tbsp Caramelized Balsamic Vinegar
- 2 Bunch Asparagus
- 500g Risoni
- 500g Frozen Peas
- 1 Bunch Wild Rocket
- 1 Lemon
- 1 Garlic Clove
- 150g Ash Goat’s Cheese Meredith
- Olive Oil
- Salt & Pepper
Method:
- Preheat the oven to 180°C and bring a pot with salted water to the boil.
- Cut the onion into 1cm wedges and place them on a baking tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and drizzle with the Caramelized balsamic. Toss and cook in the oven for 15mins until soft and caramelized.
- Meanwhile, cook the asparagus in boiling water for 2mins, then refresh them in a bowl with icy water. Once cold cut them into 3cm pieces and set aside.
- Cook the Risoni in boiling water as per packet recommended time and add the peas on the last 3 mins of the Risoni cooking time. Once cooked, drain together and refresh under cold running water until it reaches room temperature. Drizzle with olive oil and toss.
- Wash and place the rocket into a blender, reserving some leaves for garnishing, add the garlic, the zest of half a lemon and the juice of half a lemon. Add 1/3 of a cup of Olive oil, season with salt and pepper and blitz until vibrant green.
- Drizzle the Risoni with the rocket dressing and toss through.
- Serve risoni with pieces of ash Goat’s cheese, caramelized onions, asparagus, and garnish with extra rocket leaves.
